« on: March 21, 2013, 11:53:22 AM »
I see Sheldon holding a beer and screaming "WILL WHEATONNNNNNN!!"
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I guess another way of looking at it is, say I have two beers that have just finished fermenting. One I leave undisturbed and the other I use a wine whip and degas as much CO2 out of it that I can. If I let them both sit under the same amount of CO2 headspace pressure, do they eventually end up with the same amount of dissolved CO2, or does the undisturbed one hold more because it started from a supersaturated state?I don't think Henry's law would ever get you back to a supersaturated state. Also, eventually may be very long if the beer sits undisturbed. CO2 will dissolve into the surface layer, but without mixing it kind of stops. At least, this is what happens in lakes - only a few different system variables there. But the idea is the same as temperature gradients around an immersion chiller.
Have you heard the term “Self declared 501c7?”I don't think it's an official designation, but it's also called "under the radar". The main reason to do this is to limit the liability of organizers. If you organize a club meeting and somebody gets drunk and kills someone - that person's family will probably sue everybody they can. Your personal assets may be on the line - house, car, bank accounts, etc. As a 501(c), only club assetts are at risk. You'll get tax benefits too, but for a small club I don't think that will have much impact.
Any special yeast?Just one that's similar to the original or neutral. Actually, you won't get any character out of it so almost any yeast will do. The main concern is that you don't want a yeast that will attenuate more than the original. For instance, you wouldn't want to use a belgian strong or champagne yeast in a beer fermented with british ale yeast.
But if the head space had lots of pressure and you pour a pint, you'll get tons of carbonation coming out during the pour because of the fast pressure drop at the faucet. Later with normal pressure more CO2 will stay dissolved instead of forming bubbles.Second pour 1hr later carrbonation much flater low head retention.
You shouldn't lose carbonation in an hour. Unless, maybe, if the gas was leaking out.
I don't pour pints too often, so I don't keep the gas hooked to my kegs. I'll pull a pint or two using head pressure. When the flow slows, I'll charge it back up. I don't think the carbonation changes fast enough that you would notice the difference in the glass.
The sugar was put in the racking bucket and then the beer was added. I didn't stir for fear of oxidation but will try your method next time. Thanks.I used to have carbonation problems (some under, some over) until I started stirring the sugar and beer together. Just use a long spoon and stir gently but thoroughly. Adding yeast for a big beer is good insurance too. Beer always carbonates quickly that way. You don't need much, 1/4 packet rehydrated is plenty.